Shiny Chocolate Glaze


  • Sugar 830 g 1 lb 13.28 oz 41.5%
  • Water 435 g 15.34 oz 21.75%
  • Cocoa powder 255 g 8.99 oz 12.75%
  • Crème fraîche 255 g 8.99 oz 12.75%
  • Dark chocolate coins 55% 185 g 6.53 oz 9.25%
  • Gelatin sheets, bloomed in cold water, excess water squeezed out 40 g 1.41 oz 2%


  1. Bring the sugar, water, cocoa powder, and crème fraîche to a boil while stirring constantly.
  2. Once it comes to a boil, stir in the chocolate and mix until dissolved.
  3. Squeeze the excess water off the bloomed gelatin, add it to the pot, and stir until dissolved.
  4. Pass the mixture through a fine-mesh sieve.
  5. Cool over an ice water bath until completely cool, or use it to glaze the mousse cakes when it reaches 38°C/100°F.
  6. Once it has cooled, transfer to an airtight container and refrigerate. It will keep for up to 10 days in the refrigerator.